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Egg Salad

4.89 from 76 votes
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posted: 04/08/23

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This post may contain affiliate links. Please read my disclosure policy

Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.

an egg salad sandwich that has been cut in half and stacked

Sometimes we are looking for an easy dinner that we can make at the very last minute. Honestly, we are always looking for that. This Egg Salad recipe is the perfect recipe to keep in your back pocket for the days when you have no idea what to feed your family.

This recipe has the perfect balance of egg and creaminess, and the most simple yet delicious flavors. While we like to keep it on hand for a dinner that is on the table in under 30 minutes, it is a great recipe for a party. If you are hosting a baby shower or summer picnic, this recipe is easily doubled or tripled to add another great salad to your table.

Reader Review

This is the best egg salad! I’ve made this recipe 4 times in the last two weeks! Try it on slightly toasted sourdough . . . a bit of fresh greens and mayo. Unbelievable!!

overhead picture of hard boiled eggs that are cut in half

How to Make Egg Salad

This is just a brief overview of how to make this delicious sandwich recipe. For the full recipe with all of the measurements see the recipe card at the bottom of the post.

  1. Hard boil the eggs. I have instructions to do that on the stovetop listed here, but you can also making hard boiled eggs in the instant pot.
  2. Separate the eggs. Take the yolks out of the whites and put them in a bowl.
  3. Mix the yolks. Mix the egg yolks, mayonnaise, and seasonings. Taste to adjust the seasonings.
  4. Stir everything together. Add in the chopped remaining egg whites and the celery.
overhead photo of a bowl of egg yolks and mayonnaise

How to Hard Boil Eggs

Hard Boiled Eggs are made simply on the stove top. You can check out my How to Make Hard Boiled Eggs post for lots of tips and tricks. But my very favorite way to make them is in the Instant Pot. You can see the link for that below.

  1. Add eggs in a single layer to a saucepan.
  2. Cover with water.
  3. Bring to a boil, then turn the heat off, and cover for 12 minutes.
  4. Transfer to a bowl filled with ice for five minutes.

Instant Pot Hard Boiled Eggs

Making hard boiled eggs in the Instant Pot is my favorite way to make them. They are so hands off and the shell slips right off.
overhead picture of a bowl of the ingredients for egg salad

The Best Egg to Mayonnaise Ratio

This recipe has the best ratio of eggs to mayonnaise. While it is nice and creamy, it still is hearty and full of eggs. We are using 8 large eggs to 3/4 cup of mayonnaise. We found that 1/2 a cup made for an egg salad that was too dry, while 1 cup was way too much. This is the perfect balance.

Add Some Pickle

For an extra boost of flavor to this great recipe, cut up a dill pickle or two, and then add a few teaspoons of the dill pickle juice to the mixture. I love the crunch that the pickle adds and the great taste of the dill pickle juice.

Variations

I love this recipe as is, but it is also great with some addtions.

  • Green Onions: I’ve had lots of readers tell me that they enjoy this with a green onion or two sliced and added.
  • Chives: These are another great option if you don’t like green onions.
  • Fresh Herbs: Fresh dill or fresh parsley could be delicious additions here.
  • Avocado: I love my Avocado Egg Salad. It replaces some of the mayo with avocado.

What to Add to an Egg Salad Sandwich

If you are my husband, you just put egg salad on bread, and you are a happy camper. If you want some other ideas, here are some of the things I like on mine.

FAQ

How long does egg salad last?

When stored in an air tight container in the refrigerator, this egg salad will last for 3 to 5 days. Please always use your best judgment and if leftovers smell off, toss them.

How many does egg salad serve?

This recipe makes 1 1/2 cups. You can make a nice egg salad sandwich with 1/3 cup, meaning you can make 4 sandwiches out of this recipe.

What to serve egg salad on?

We love our egg salad sandwiches on thick country bread, as seen here, but you could also serve it on buns. If you are eating low carb, you could eat these out of lettuce cups, like pictured in my Seafood Salad.

side picture of a bowl of egg salad recipe

What to Serve with Egg Salad Sandwiches

This recipe is perfect for a picnic or backyard BBQ, but it also makes a really great and easy weeknight dinner! We love egg salad sandwiches with watermelon on the side.

Some other great side dish options that scream summer picnic are:

If you make this recipe or any of my other recipes, leave me a comment and let me know what you think!

an egg salad sandwich that has been cut in half and stacked
4.89 from 76 votes

Egg Salad

Serves: 4 sandwiches
(tap # to scale)
Prep: 5 minutes
Cook: 17 minutes
Total: 22 minutes
Egg Salad is such a comfort food classic. This recipe is simple, but full of the delicious flavor that you love, making the perfect egg salad sandwich.

Ingredients

  • 8 hard boiled eggs
  • 3/4 cup mayonnaise (I used light, but full fat will work)
  • 1 celery stalk diced small
  • 1 teaspoon dill weed
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon table salt see note
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  • To hard boil eggs: Place eggs in a single layer in a sauce pan. Add enough water to cover them compltely. Bring to a roaring boil. Turn off heat, and cover pan. Let sit for 12 minutes. Transfer to a bowl filled with ice water for 5 minutes.
  • Peel the eggs and seperate out the yolks. Chop the egg whites.
  • In a small bowl, whisk together the egg yolks, mayonnaise, celery, dill, dijon mustard, onion powder, garlic powder, salt, black pepper and paprika until creamy. Taste and adjust seasonings as desired.
  • Stir the chopped egg whites into the mixture. Serve on buns with lettuce and sliced tomatoes and enjoy!

Notes

While I think this recipe is great as written, some have said that it is too salty. Tastes definitely vary, especially when it comes to salt, so if you are sensitive to salt, start with half the amount knowing you can add more as desired.
Nutritional information is based on using light mayonnaise.
Serving: 0.3cup Calories: 267kcal (13%) Carbohydrates: 5g (2%) Protein: 13g (26%) Fat: 21g (32%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 7g Monounsaturated Fat: 7g Cholesterol: 424mg (141%) Sodium: 491mg (21%) Potassium: 167mg (5%) Sugar: 1g (1%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
an egg salad sandwich that has been cut in half and stacked

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Egg Salad

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Dell says

    1 star
    Way too salty and other spices.

    • Lisa Longley says

      I’m so sorry you didn’t like this Dell. I really love this recipe as written, but of course tastes vary.

  2. Marissa says

    4 stars
    I halved this recipe since I wasn’t sure if I would like it. It was great! I did add about a tablespoon of sweet pickle relish and left out the celery. I would make this again as the whole recipe.
    Thanks for sharing!

  3. Linda B Fletcher says

    5 stars
    I used celery salt instead of celery and 1/2 tsp smoked paprika instead of plain. 10 out of 10! Thank you for sharing!

  4. Cathy says

    5 stars
    Gosh, this was the best egg salad mixture I’ve ever made. I thought I had died and gone in heaven. Of course I had a little bit of more of a certain ingredient, but oh my gosh so dang good thank you thank you thank you.

    • Lisa Longley says

      I’m so glad that you liked it!

  5. Jeff says

    Fresh dill or dried dill? Anyone tried it with dried dill? Thoughts? Thanks!

    • Lisa Longley says

      The recipe is for dry dill, but fresh will also work, I would recommend using about double.

  6. Judy says

    I made these for party yesterday. Everybody loved them however I found it too much mayonnaise. A bit on runny side
    Excellent recipe

    • Lisa Longley says

      I’m so glad your guests enjoyed them!

  7. Lauren says

    2 stars
    I don’t know why I blindly trusted the spices, it was SO SALTY. I like salt but this was inedible. Ugh, busy mom and wasted time/ingredients making this.

    • Lisa Longley says

      I’m sorry you didn’t enjoy this one. Taste definitely varies, but I love this recipe as written, and as you can see from the reviews many others do as well.

  8. Abby says

    So many compliments after bringing this to church fellowship! I’m surprised people think it’s too salty as I thought it was perfect! Excited to try out more of your recipes!

    • Lisa Longley says

      I’m so glad you liked it, Abby!

  9. Louise says

    4 stars
    I added celery green onion and pickles. Thank you for sharing

    • Lisa Longley says

      You’re welcome!

  10. Gloria H. says

    5 stars
    My sister first shared this recipe at a sister get away. It was a huge hit. We weren’t even taking the time to make sandwiches. We used butter crackers and ate like dip!! It’s that good !! Made as written. A definite keeper !!

    • Lisa Longley says

      I’m so glad you liked it, Gloria!

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